Holi Festivals Recipes - Sweets, Snacks, Prashad, Drinks

March 12, 2017

As promised few days back, we have come up with some festival recipes for the festival of Holi.  We'll be adding more recipes of festival sweets, snacks, prashad preparation, various festive drinks and lot more in this section.  Content still need to be organized further, but due to lack of available time we are presenting it, briefly edited.  Images of recipes might be missing here yet, but we will be including more content and images with better organized content for this page soon.

Till then enjoy Recipes for Holi Festivals.  We are sure, you will be trying some of these on this Holi to make it really special for you and your loved ones.

Bhang Thandai Recipe

Bhang thandai is generally preferred during the Holi season. It is the highlight of the holi parties. Here is the procedure for how to make bhaang ki thandai. But drink it at your own risk.


1 1/2 liter - Water
1 1/2 cups - Sugar (chini)
1 cup - Milk
1 tbsp - Almonds (badam)
1 tbsp - Watermelon/Cantaloupe seeds (dried and skinned) (kharboje ke beej)
1/2 tbsp - Poppy seeds (khus khus)
1/2 tbsp - Aniseed
1/2 tsp - Cardamom powder (elaichi powder)
1 tsp - Peppercorns (whole) (sabut kali mirch)
15 cannabis (bhaang)
1/4 cup - Dried or fresh rose petals (gulab ki pati)

How to make bhang thandai :
  • Take a pan and add 1/2 litre of water and sugar to it. Let it saok for 2 hours.
  • Now in a separate bowl soak all the other dry ingredients in 2 cups of water for minimum 2 hours. After 2 hours grind these soaked ingredients into a fine paste.
  • Mix remaining water to the paste and strain it using a strong muslin strainer to extract the liquid into a vessel until the residue becomes dry.
  • Now to this strained mixture add milk and sugar syrup.
  • Add the cardamom powder in the milk.
  • Keep it for chilling in the fridge for 2 -3 hours before serving.
  • Serve it cold with some chopped almonds.



Mawa Gujiya Recipe

Here's a delicious mawa gujiya recipe that can be enjoyed at Holi and Diwali time and can be stored for a longer time. Learn how to make mawa gujiya. Though it looks tricky making the gujiyas but if proper procedure is followed these mava gujiyas always turn out perfect.

Makes : 20 - 22
Total time : 2 hrs


Mawa Gujiya2 cups refined flour (maida)
250 gm thickened milk (mawa)
1 cup sugar
1 tsp cardamom powder (elaichi)
10-12 almond (badam)
10-12 raisins (kishmish)
1 tblsp Coconut Powder
300 gms Ghee or Refined Oil for frying

How to make mava gujiya:
  • Dry roast the thickened milk in a pan until it turns light brown and then remove it from the flame.
  • Grind sugar to a powder.
  • Finely chop almonds.
  • Mix sugar, almonds, raisins and cardamom powder together.
  • When the mava cools down add sugar to it and mix well.
  • Add 5 tbsp ghee in the maida and rub it well in the maida with the fingers. With the help of water knead it into a soft dough. Cover it with a wet cloth and keep aside for 1/2 hour.
  • Make about 10 small round balls of it and roll them into small puris of 7 " diameter and 1 centimeter thickenss.
  • If you are using a gujiya cutter. Then place the the puri in the cutter and then put 2 tblsp of mava material and then close the cutter. This will seal the gujia. Now carefully take it out and place on a oil smeared plate. Repeat the same procedure with the rest of dough balls.
  • If you are not using the gujia cutter the follow this process. With the help of of a finger smear little water on the edge of the puri and take 1 tbsp of rawa material and place in the center of the puri then fold it in a half moon shape and press and seal the edges tightly. Make sure the eadges are neatly sealed. Repeat the procedure with remaining dough balls.
  • Now heat ghee in a pan on medium flame and then deep fry all gujhiyas at low flame from both the sides till light brown. Do not place more than 5 - 6 gujias at a time.
  • When the gujiyas start floating on the top turn them. Keep turning them every five minutes to get even brown color on all sides.
  • Take them out on a kitchen napkin with the slotted spoon and the mawa gujiya are ready.



Dahi bhalle is the most delectable and liked chaat in North India. Dahi bhalla is made of fried lentil balls served with yougurt and some chutneys. Learn how to make dahi bhalla.

Serves : 5 - 6
Total time : 3hrs


1 cup urad duli dal (split black gram)Dahi Bhalla
Pinch of hing
Salt to taste
Oil for frying
1 chopped green chilly
Little chopped ginger

For filling:
1 tsp chopped kaju
1 tsp kishmish
1 small tsp grated coconut
Salt to taste

For the dahi:
2 cups thick yogurt
½ cup milk
Pinch of sugar
1 tsp dry roasted jeera powder
1 tsp blak salt
2 tbl Sweet Tamarind Chutney
Few pomegranate seeds (Optional)

How to make punjabi dahi bhalle with yogurt:
  • Soak the dal for 2 hrs in water and keep aside.
  • Then take out extra water and add all the ingredients of the bhalle except oil and grind it into a mixture.
  • Mix all the filling ingredients in a bowl.
  • In a kadai heat oil for frying.
  • Now take a tablespoon of the mixture on your palm and then flatten it out.
  • Place some filling in the centre.
  • Now with the help of water close the sides of the mixture on the hand. It should look like a half moon.
  • Place them in the hot oil and fry then till golden crisp.
  • Now dip them in some water for ½ hour.
  • Beat the yogurt and add milk and sugar to it.
  • Gently squeeze water from the bhalle and place them in half the beaten yogurt mixture.
  • Now in a serving plate lay out the dahi and bhalla and then pour some beaten dahi on them and sprinkle some jeera powder and black salt powder and some sweet tamarind chutney.
  • Garnish dahi bhalle with pomegranate seeds and serve immediately


Palak Bhajia Recipe

Crispy palak bhajia are made with fresh spinach leaves mixed with besan and various spices. They taste great when topped with chaat masala, sliced onion and green chutney. These crispy palak bhajiya are a perfect snacks and are quick and easy to make. Learn how to make palak bhajia.

6 - 8 tsp besan
1 tsp red chili powder
1 tsp roasted cumin seed powder
1 tsp ginger (grated)
2 cups spinach leaves, cleaned and chopped roughly
A pinch of turmeric powder
A pinch of asafetida
2 pinch baking soda
1 tblsp rice flour (optional)
Salt to taste
1 tsp smoking hot oil
Water for mixing
Oil for deep frying
palak bhajia

How to make palak bhajia:
  • Take a big mixing bowl; add besan, red chili powder, cumin seed powder, grated ginger, turmeric powder, asafetida, baking soda, rice flour, salt and smoking hot oil. Adding rice flour and hot oil makes the pakodas crisp.
  • Mix all the ingredients well and add chopped spinach leaves. Mix well. Now add water little by little to make a thick consistency mixture.
  • Heat oil in a frying pan or kadai and then with the help of a spoon or wet fingers drop small balls of the mixture in the oil.
  • Deep fry in hot oil and turn them occasionally to fry evenly from all sides.
    Note : Do not fry the bhajias on high flame as the mixture will remain uncooked from inside. Also do not fry on very low flame as the bhaiyas will absorb excess oil.
  • Repeat with the remaining mixture to make more bhajias.
  • Drain on absorbent paper and serve immediately topped with chaat masala, chutney and sliced onions.




21/2 cup Water
2 tblsp Fennel Seed (Saunf)
1/2 tsp Cardamom Seed (Elaichi)
4 whole Cloves (Lavang)
2/3rd cup Raisins (Kishmish)
1/2 cup blanched and chopped Almond (Badam)
1/4th cup chopped Pistachio (Pista)
1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
1 ltr Milk (Doodh)
1/4th tsp dry-roasted and powdered Saffron (Kesar) threads

How to make thandaai:
  • Bring the water to boil in a small saucepan.
  • Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
  • Set aside for ten minutes.
  • Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or pine nuts in a bowl and add fennel tea.
  • Cover and set aside for at least 1 hour.
  • Transfer it to a blender, cover, and blend until the nuts & spices are reduced to a smooth texture.
  • Pour into a strainer and set over a bowl.
  • When some of liquid had drained through the sieve, gather the corners and squeeze tightly to extract the maximum liquid.
  • Heat 2 tblsp of milk and add saffron.
  • Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.
  • Serve over a crushed ice.


Ram Ladoo Recipe

Ram ladoo is a wonderful snack item. Ram ladoo is prepared from mixer made from yellow lentil and Bengal gram. For this special spicy and tangy green chutney is prepared and finally topped with grated raddish. Learn how to make ram ladoo.


Ingredients for ram ladoo : 1 cup yellow lentil (dhuli moong dal)
1/2 cup Bengal gram (chana dal)
1/2tsp red chili powder
1 green chili (chopped)
Salt to taste
1" Ginger grated
1 tblsp chopped green coriander
Oil for deep frying

For garnish
1 coursely grated radish
1 lemon
Some Rock salt (Kala namak)

Ingredients for green chutney :
100 gms coriander leaves
100 gms mint leaves
1 tsp mango powder
Salt to taste
2 garlic pod
2 green chilies
1 inch ginger piece
1 onion
1/4 tsp rock salt

How to make ram ladoo:
  • Method for making laddu
  • Wash the dals and soak them separately for 3-4 hours. Remove the water completely and put them in a grinder to make a course paste. Keep adding little amount of water while grinding to get a course paste. Make sure you do not grind it to a fine paste.
  • Mix both the lentils in a bowl and beat them together till the mixture gets fluffy and light. The color of the mixture will change from yellow to white in color. The mixture should have a dropping consistency so as to make round balls. A simple consisteny check - drop a small ball of beaten dal mixture in a bowl full of water if it floats up to the surface it means the mixture has desired consistency.
  • Now add salt,red chili powder, green coriander, ginger and chopped green chilies to the mixer with a light hand.
  • Take oil in a frying pan. When the oil is hot, reduce the flame. Now take out 1 tsp of batter with wet fingers, give it a round shape and gently put it in the oil. Place as many as possible at a time.
  • Fry these balls on medium flame until they turn golden in color.
  • Place an absorbent paper on the plate and take out the ram laddu on it.
  • Method for making green chutney
  • Take all the ingredients of the chutney in a mixer and grind them into a fine paste of dripping consistency.
  • Take it out in a bowl.
  • Serving : To serve place 5-6 fried ram ladoos on a small plate and put some grated radish on them and pour the green chutney on top. Squeeze some lemon juice and sprinkle some rock salt and serve with a toothpick.



Every efforts has been made to ensure that the information presented is correct, but we do not claim
No portion of this website may be reproduced in any form whatsoever without the express written permission of 2010